Godhi ( wheat ) halbai

Ingredients

Godhi ( whole wheat)—1 cup
Fresh grated coconut (kayi turi)—1 cup
Jaggery powder (Bella//gud)—1 1/4 cup
Ghee—2 tablespoon
Cardamom Pods(ellaki//elaichi)—2
Jaikai (jaiphal //nutmeg)—small piece or 1 teaspoon powder
Saffron strands (kesar//kesari)—1 pinch

Grease a plate with ghee and keep it ready

Method

Wash and soak godhi in water for 7 to 8 hours or overnight.

Drain water from godhi and rinse well again using fresh water.

Now transfer godhi to a mixer grinder jar along with grated coconut,ellaki,jaikai and grind together to a fine paste.

Do not add too much water to grind ,add only required amount of water .

Now strain the ground mixture over a strainer and squeeze well.

Now take the residue again,add water and grind again.

Re Strain the mixture .

Repeat the same procedure 4 to 5 times.

Discard the residue.

Now take the strained godhi haalu ( milk) in a thick bottomed kadai or non stick pan,add in jaggery water and 1 teaspoon of ghee.

Note

Take jaggery In a pan add little water and melt the jaggery and strain it to remove impurities after jaggery completely dissolves in water

Now to prepare halbai

Keep the kadai on stove and cook the mixture adding saffron strands by stirring continuously with a laddle on medium flame.
Keep stirring constantly until you get a thick mass.( Porridge consistency) add 1 more teaspoon of ghee at this stage
After 35 to 40 minutes the mixture starts separating from kadai and becomes glossy.
At this stage Switch off the stove and pour the hot mixture onto the greased plate.

Let it cool completely.

Then cut into pieces using a greased knife or spoon
Delicious , soft textured godhi halbai is ready to serve

Halbai can be stored in refrigerator for 3 days.